This dish looks pretty much like a Japanese, but in fact it was originated from Hawaii. The diced raw fish can be makuro or salmon. Diced avocado can also be added, too. It is so simple to prepare.
- Makuro (tuna fillet, sashimi grade), diced
- a bowl of rice
- sesame oil and seeds
- katsuo flakes for garnishing
- add sesame oil to diced makuro and mix well. Let it rest for 10 minutes
- Place the diced makuro on top of a bowl of rice. Garnish with sesame seeds and katsuo flakes.